Chicken-and-Wild Rice Soup

2 T butter
3 celery ribs, thinly sliced
1 med onion, chopped
1 (8 oz) package sliced fresh baby portobello mushrooms
2 t minced garlic
4 (14 oz) cans roasted garlic-flavored chicken broth-if unavailable, use regular broth-double the minced garlic
3 (6 oz) packages roasted chicken breast chunks
1 1/2 cups frozen whole kernel corn, thawed and drained
1 (8 oz) can sliced water chestnuts, drained
1 cup uncooked wild rice
1 t salt
3/4 t freshly ground pepper
2 cups whipping cream
Garnish: toasted slivered almonds

Melt butter in a large skillet over med-high heat. Add celery & onion; cook mins or until almost tender. Add mushrooms and garlic; cook 2 minutes. Combine mushroom mixture; broth, and next 6 ingredients in a 5 quart-slow cooker. Cover and cook on low 5 to 6 hours or until rice is tender. Stir in whipping cream. Garnish, if desired.

Makes: 12 1/2 cups. This is a Big Batch-Company's Coming Recipe.